Ingredients
For the crust:
- 1 ⅓ cup all-purpose flour
- 2 tablespoons granulated sugar (25 grams)
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the filling:
- 2 cups whole milk
- 5 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- Zest of 1 lemon
- ¼ cup unsalted butter, cubed
- ½ teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For topping:
- 2–3 cups fresh berries (such as strawberries, raspberries, blueberries, and blackberries)
Instructions
- Prepare the Crust Dough: In a large bowl or food processor, combine flour, sugar, and salt. Add cubed butter and cut it in using a pastry blender or pulse until the mixture is coarse and sandy.
- Bring Dough Together: Whisk egg yolk with 2 tablespoons ice water. Add to flour mixture and use a spoon or your hands (or a few pulses) to form large chunks. If needed, add more ice water ½ tablespoon at a time until just combined. Don’t overwork or add too much water; the dough doesn’t have to form a solid ball.
- Chill the Dough: Turn out the dough onto the counter, form into a disk, wrap in plastic, and chill in the fridge for 1 hour (or up to 3 days).
- Roll Out and Line Tart Pan: On a floured surface, roll out dough to a 12-13-inch circle. Transfer to a greased 8-inch tart pan, pressing gently. Trim or fold excess dough. Freeze for 30 minutes. Preheat oven to 400°F while freezing.
- Blind Bake the Crust: Line the crust with greased foil or parchment. Fill with pie weights, dry rice, or beans. Bake for 18-20 minutes. Remove weights and foil, then bake for 5-8 minutes more until dry and lightly golden. Cool completely.
- Prepare the Lemon Custard: In a medium saucepan over medium heat, warm the milk just to the point where bubbles appear at the edges (do not boil).
- Make Egg Mixture: In a bowl, whisk egg yolks with sugar, cornstarch, and lemon zest until very thick. Gradually add warm milk to the egg mixture in a thin stream, whisking constantly.
- Cook the Custard: Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until thickened (about 3-4 minutes).
- Finish the Custard: Remove from heat. Stir in butter, lemon juice, and vanilla. Pour into a bowl. Cover with plastic wrap pressed directly on the surface, then chill 1-2 hours until completely cool.
- Assemble the Tart: Once crust and custard are completely cool, stir custard until smooth and spread evenly into the tart shell.
- Add Berries and Serve: Top custard with fresh berries. Serve immediately or refrigerate up to 2 hours. Best enjoyed the day assembled, but keeps in the fridge for a few days.
Notes
- If you have a tart pan with a removable bottom, use it for easy release.
- The crust dough can be made ahead and stored in the fridge for 3 days or frozen for 1 month.
- Baked, unfilled tart shell can be kept at room temperature (covered) for 3 days.
- The filling may be prepared in advance—up to 1 week—and kept refrigerated.
- If you don’t have a tart pan, a shallow 9-inch pie pan works; the filling will be thinner but still delicious.
- For best results, assemble the tart shortly before serving so the crust stays crisp.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 400 kcal
- Sugar: 21g
- Sodium: 109mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 198mg